Chicken Tetrazzini

8 oz spaghetti, uncooked

1 pound skinless, boneless chicken breasts, cued

1 red bell pepper, chopped

2 cups sliced fresh mushrooms

4 oz cream cheese, cubed

1/4 cup flour

1 can chicken broth

3 Tbsp grated parmesan cheese

1/2 cup shredded mozzarella cheese

Preheat to 350.  Cook pasta.  Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is done.  Remove from skillet; set aside.  Place cream cheese, flour and broth in skillet.  Cook and stir with wire whisk until boiling.  Reduce heat to med-low; simmer 5 minutes, stirring frequently.  Drain pasta; return to saucepan.  Add cream cheese mix, chicken mix and 2 Tbsp parmesan cheese; mix well.  Spoon into 2 quart round casserole dish; cover with foil.  Bake 25 minutes.  Top with mozzarella and remaining 1 Tbsp parmesan cheese; continue baking, uncovered, 2 minutes, or until mozzarella is melted.

Serves 6